My Mother'S Rice Pudding
A comforting rice pudding enhanced with raisins and vanilla or nutmeg, topped with marshmallows for a sweet, creamy dessert perfect for family gatherings or cozy nights.
Ingredients
Instructions
- Stir all ingredients together in a shallow pan or baking dish.
- Cook until the mixture is thick and a light brown color.
- Cover with marshmallows and bake until the marshmallows are browned.
- Watch closely during baking to prevent burning.
Tips & Substitutions
To enhance the flavor of your rice pudding, consider using a mix of vanilla and nutmeg, or even adding a pinch of cinnamon for warmth. If you prefer a creamier texture, substitute the butter with thick cream. For a fruity twist, swap the raisins with dried cranberries or chopped apricots. Ensure the rice is well-cooked but fluffy to avoid a mushy pudding.
Serving Suggestions
Serve warm or chilled, garnished with a sprinkle of cinnamon or nutmeg on top. This delightful dessert pairs beautifully with Angie Baldoni's Chocolate Meringues for a sweet treat experience. You can also serve it alongside fresh fruit or whipped cream for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over low heat, adding a splash of milk to restore creaminess, or microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Rice Pudding contains roughly 906 calories, with 15g protein, 153g carbohydrates, and 22g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (30% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 797mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this pudding?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and may alter the texture slightly. Brown rice will give a nuttier flavor and added nutrients, making it a great option for a healthier version.
Is it possible to make this rice pudding dairy-free?
Absolutely! You can replace the butter with coconut oil or a dairy-free margarine. Additionally, use a non-dairy milk like almond or coconut milk to maintain creaminess while keeping the dish dairy-free.
Can I prepare this rice pudding in advance?
Yes, you can prepare the pudding in advance. Just follow the recipe up to the baking step, then cover and refrigerate. When ready to serve, bake with marshmallows as directed. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).